Kvasny Prumysl, 2014 (vol. 60), issue 2
Initiation of carbon dioxide liberation from beer and its gushing.Peer-reviewed article
Jan ŠAVEL, Petr KOŠIN, Adam BROŽ
Kvasny Prum. 2014; 60(2): 22-30 | DOI: 10.18832/kp2014003 
The article discusses the measurement of bottle weight changes after its opening followed by addition of a powder or solid materials in beer or electrolysis. Bottle mass loss corresponds to escape of CO2 and other volatile substances, including water vapor from beer. Escape rate of CO2 after the addition of powdered materials to beer decreased with their wetting. Partially wettable rubber stopper and silicone stopper with a hydrophobic surface were used as a macro - model for the CO2 escape from carbonated beverages measurement. The rubber stopper inserted into beer increased escape rate of CO2 from the beer and this ability was not inhibited by its...
Post harvest maturation of the selected spring barley varieties in 2008-2011.Peer-reviewed article
Lenka SACHAMBULA, Vratislav PSOTA
Kvasny Prum. 2014; 60(2): 31-37 | DOI: 10.18832/kp2014004
In 2008-2011 a total set of nine malting barley varieties (Aksamit, Aktiv, Blaník, Bojos, Kangoo, Radegast, Sebastian, Tolar, and Xanadu) was assessed. Three weeks after achieving full maturity, the value of germination energy moved around the average level of 88.6 % during testing. The tested varieties exhibited considerable differences, this trait varied in the range of 42-100%. The highest average values of germination energy three weeks after achieving full maturity were detected in the varieties Aktiv, Kangoo, Sebastian, and Xanadu, differing thus statistically significantly from all other varieties in the set. The value of parameters describing...